• Journal of Apiculture
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• v.32 no.4
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• pp.391-394
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• 2017

Propolis is made by bees collecting protective material or essence of plants and mixing with saliva and enzymes produced by the salivary glands. It is used to repair the inside of the honeycomb, keep it sterile, and adjust the temperature and humidity. Propolis is a natural antibiotic substance that it is used to make a clean room by coating the cell before the queen bee lay eggs, and preventing the bacteria from invading by using with wax when sealing the nursery room. Propolis extract is a health functional food with antioxidant and oral antimicrobial effects. In order to use propolis in food, its active ingredients are extracted with ethanol. Water-soluble propolis was prepared by mixing and stirring honey and ethanol extracted propolis (EEP) solution. When 1kg of honey and 100ml of ethanol extracted propolis solution were mixed and stirred, the total flavonoid content of water-soluble propolis was $6.6{\pm}1.1mg/10g$, and the free radical scavenging effects of water-soluble propolis were 54 to 74%.

• Applied Biological Chemistry
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• v.45 no.4
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• pp.207-211
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• 2002

This study was conducted to increase the shelf life of grape by edible coating material such as methyl cellulose (MC) with antimicrobial substances, n-capric acid isopropyl ester (ci) and sodium nitrate (sn), added by spraying method. The quality changes of packaged grapes with wrapping PE film on EPS tray were investigated for 16 days at $30{\circ}C$. The shelf-lives of C and MCci based on the weight reduction ratio of 7% were 6 days and 9 days, respectively. The reduction rate of acidity of C was higher value than those of treatments during 18 days of storage at $30{\circ}C$. The vitamin C reduction ratios of C, MCsn and MCci were 64.8, 51.5 and 49.8%, respectively, after 16 days at $30{\circ}C$. The reduction rates of firmness of C, MCsn and MCci after 16 days at $30{\circ}C$ were 44.2, 26.5, and 23,2%, respectively compared to that of initial storage grapes. The additions of ci and sn had much affected the reductions of bacteria and yeast counts especially early stage of storage. The hedonic sensory evaluation scores of MCci and MCsn had higher values than those of MC.

• Food Science of Animal Resources
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• v.37 no.5
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• pp.752-763
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• 2017

Marine fish skin peptides (FSP) have been widely studied due to their antioxidant and antimicrobial properties. We aimed to use a natural antioxidant, FSP, to replacing synthetic preservatives in a pork patty model, which is safer for human body. Moreover, nano-liposome technology can be applied for masking the fishy smell and improving the stability of this peptide. Therefore, in this study, the effects of FSP and FSP-loaded liposomes (FSPL) on pork patty were evaluated through the tests of thiobarbituric acid reactive substances (TBARS), color, cooking loss, texture, volatile basic nitrogen (VBN), and the pH value, during 14 d of refrigerated ($4^{\circ}C$) storage. The results showed that all FSP-treated patties had lower TBARS values than control patties, which indicated an inhibitory effect of FSP on lipid oxidation. This effect in the patties depended on the FSP concentration. However, FSPL-treated patties showed significantly higher and undesirable TBARS values compared to the control, and this effect depended on the FSPL concentration. None of the physicochemical results showed remarkable changes except the pH and VBN values. Therefore, this study provides evidence that FSP has great potential to inhibit the lipid oxidation of pork patties and is capable of maintaining the quality and extending the shelf life. However, it is necessary to study the application of FSP treatments greater than 3% to improve the antioxidant effect on pork patties and search for other coating materials and technology to reduce the drawbacks of FSP.

• Applied Chemistry for Engineering
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• v.17 no.1
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• pp.52-57
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• 2006

Coptidis Rhizoma, an antimicrobial agent from natural source, is known to have the antiviral effect on the Candida albicans that causes the infectious dermatitis. The valuable protein was extracted from the Coptidis Rhizoma, To prevent denaturalization from external stimulus and improve adsorption onto the skin, the nano-sized liposomes were prepared as a carrier. The CPR-containing liposomes showed an average diameter of 187 nm, surface charge of 3.337 mV and 33% encapsulation efficiency. The release behavior of CRP from the liposome was investigated with various temperature and releasing time. The PVA solution was coated on the surface of liposome to improve the stability. The coated liposome showed slow release behavior in comparison with the non-coated liposome. The CRP in the liposome maintained the effect on the Candida albicans after treating it at 50 and with ultraviolet for 24 h.

• KSBB Journal
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• v.24 no.2
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• pp.156-162
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• 2009

We examined saury, herring, gizzard shad kwamaegi to measure of microbic contamination rate of kwamegi that are sold in the market now. In the total bacteria, staphylococcus, peroxide value, and microorganisms is inhibited that from sample that we treated a substance with chitosan-ascorbate (CA) and other orders deep water (DW), ginseng steamed red and wine (GRW), NT (not treated). When we compared between SGRW and SNT, SCA show us more inhibition effect 0.22-0.49 log cycle in the total aerobacter. When we compared between HDW and HNT, HCA restraint 0.05-0.45log cycle, and when we compared between GDW and GNT, GCA inhibited 0.45 log cycle. In the coliform and E. coli, growths of microorganisms were inhibited followed order by treatment of CA, NT, and DW. GDW, HCA and HNT checked enough amount of water from the moisture measurement; but SGW, GCA, HEW and SCA showed 7-15% lack of moisture, and SNT and GNT have 10% more moisture. Peroxide value is changed to 41-51meq/kg when we did treat CA in there and a side that didn't add antimicrobial expressed the result numerically that 56-58meq/kg. In the sensory evaluation, customer gave preference to followed by Saury kwamaegi, herring, and gizzard shad kwamaegi. We have a point of view when kwamaeki manufactured if we add natural antibiotic and it uses to vacuum drying, we would inhibited of multiplication of microorganism, and of peroxides.